This is a dark coloured, bold wine with upfront lively, spicy fruit. The pinotage adds lovely fruit flavours that linger on the aftertaste. Dark fruits and good ripeness leads to complex palate with spice and herbal notes.

All grapes were sorted before a pure yeast culture was inocculated. The juice was pumped over the skins 3 - 5 times per day for 5 days and the cake punched down. Once fermentation was complete, the wine was drained off the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 liter barrels of French oak types. The wine spent between 12 - 14 months is barrel before blending, bottling and labeling.